Duties and Responsibilities

• Sets up stations and collects all necessary supplies to prepare menu for service
• Prepares a variety of foods; meat, seafood, poultry, vegetables, and cold food items
• Arranges sauces and supplementary garnishes for allocated station(s)
• Covers, dates and correctly stores all food prep items
• Notifies Supervisor/Chef in advance of likely shortages
• Prepares and serves menu items compliant with established standards
• Uses food preparation tools in accordance with manufacturer’s instructions
• Closes kitchen according to established closing procedures
• Maintains a prepared and sanitary work area at all times
• Ensures all storage areas are tidy and all products are stored according to established storage standards
• Consistently uses safe and hygienic food handling practices
• Returns dirty food preparation utensils to the appropriate areas
• Additional duties as assigned by Supervisor/Manager

Qualifications

• High School Diploma or equivalent
• At least two (2) years of experience as a Cook
• Must have the ability to speak, read, and write English
• Must be able to communicate clearly with managers, kitchen and dining room personnel
• Must be willing to participate in the Company’s pre-employment screening process, including drug screen and background investigation
• Ability to produce quality work under time constraints
• Knowledge of cooking procedures
• Knowledge of kitchen equipment